US20160340627A1 - Process for preparing sparkling wine cocktails - Google Patents

Process for preparing sparkling wine cocktails Download PDF

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Publication number
US20160340627A1
US20160340627A1 US15/155,411 US201615155411A US2016340627A1 US 20160340627 A1 US20160340627 A1 US 20160340627A1 US 201615155411 A US201615155411 A US 201615155411A US 2016340627 A1 US2016340627 A1 US 2016340627A1
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United States
Prior art keywords
sparkling wine
code
wine
food
present
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Abandoned
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US15/155,411
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English (en)
Inventor
Francesc Xavier Carretero Pena
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Individual
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Individual
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    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G1/00—Preparation of wine or sparkling wine
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G1/00—Preparation of wine or sparkling wine
    • C12G1/06—Preparation of sparkling wine; Impregnation of wine with carbon dioxide
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A23L2/58—Colouring agents
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/40—Colouring or decolouring of foods
    • A23L5/42—Addition of dyes or pigments, e.g. in combination with optical brighteners
    • A23L5/43—Addition of dyes or pigments, e.g. in combination with optical brighteners using naturally occurring organic dyes or pigments, their artificial duplicates or their derivatives
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G3/00—Preparation of other alcoholic beverages
    • C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G2200/00—Special features
    • C12G2200/21—Wine additives, e.g. flavouring or colouring agents

Definitions

  • the present invention refers to the food industry. More specifically, the present invention refers to a method for preparation of cocktails which are based on sparkling wine, such as Cava, whereby it is possible to obtain cocktails at industrial scale with an appearance of coloured pearl, and when putting the bottle in motion it simulates ocean waves, which is extremely attractive for consumption, specially in night clubs and discotheques. In addition, with the method of the present invention properties of the based sparkling wine in the prepared cocktail are kept.
  • Manufacturing process of sparkling wines is a complex process.
  • the grapes are harvested, which can be done by hand or by machine, with the required care and speed in transport.
  • grapes are pressed and, for example, in case of producing Cava, only the free run juice obtained from the first press fractions is used, as this is the grape juice with the highest quality.
  • This grape juice is chilled and clarified, which is an operation which consists of separating solid particles (pulp) that may have been transferred to the free run juice.
  • the grape juice obtained is transformed into wine in a first alcoholic fermentation, which takes places at a controlled temperature between 15° C. and 18° C. for 20 to 25 days. Once the fraction of the must is clear, selected yeasts are added to begin the fermentation. During this process, the yeasts transform natural sugar contained in the grapes into alcohol and carbon dioxide obtaining mono varietal base cava wines.
  • the oenologist is responsible for selecting and blending the base wines obtained after the fermentation process in a combination of technical expertise, experience and art.
  • the oenologist must take into account several parameters depending on the type of sparkling wine to be made, such as fruity flavours, balance in the mouth, body and structure, acidity to go through a long aging, etc.
  • Clarification consists in getting rid of murky aspect caused by the presence of particles in suspension proceeding from the fermentation in order to obtain a completely clear wine free of any impurities. Prior to tirage, the wine is cooled in order to precipitate the tartaric acid in the form of salts.
  • the tirage is an operation that consist in filling up the bottles with the base wine and the so-called “tirage liquor”, made up of yeasts and sugar. This will cause a second fermentation that takes place inside the bottle.
  • the bottles are closed and they are taken down to the darkness of the caves (or underground galleries), where they will be stacked horizontally. This is the stage prior to the second fermentation in the same bottle that will reach the final consumer.
  • the yeasts die and settle at the bottom of the bottle. This is the moment when aging begins.
  • Aging is the time of contact of the yeasts with the sparkling wine. The minimum is 9 months, though there is no maximum time.
  • An interesting phenomenon which takes place after 15 months of aging is called autolysis, whereby the yeasts cells conforming the lees begin to contribute components to the sparkling wine, providing tertiary aromas such as dried fruits, coast, bakery, toffee, caramel, etc. This process provides more complexity to the sparkling wine and it is a characteristic of reserve and grand reserve sparkling wines.
  • the step of riddling is carried out, which consist of moving the sediments (dead yeast cells) caused by the second fermentation to the neck of the bottle.
  • Riddling can either be done by hand or by machine.
  • a successive rotational movement, rattle and tilt is done until the yeasts reach the neck of the bottle and can easily be removed at a further disgorging step.
  • Disgorging consists in getting rid of the dead yeasts cells once the second fermentation is finished. Disgorging can be done either manually or mechanically. Any of the two chosen ways ensures that no sediments are left in the bottle and the sparkling wine is ready if required for the addition of the so-called “expedition liquor”.
  • the expedition liquor After disgorging, the expedition liquor is added.
  • the expedition liquor can comprise sugars, base wines and other house spirits, for example wines aged in barrels, which provide a particular bouquet to the sparkling wine. In some wineries the expedition liquor is and will continue to be one of the best kept secrets.
  • the bottles Once the bottles have been topped up with the expedition liquor, they are closed with a final cork, a wire cage, a capsule, labels and a quality control stamp and they are ready for dispatch.
  • cocktails mainly consisting of sparkling wine must be prepared in situ in the same cup or glass in which it will be consumed.
  • Industrial preparation of cocktails based on sparkling wine has the drawback that carbonic gas produced in fermentations during the process for obtaining sparkling wine could be partially or totally released from said sparkling wine depending on additives to be added to the same, and also depending on other parameters such as temperature. This fact makes the prepared cocktail could loose both organoleptic properties and characteristic bouquet of sparkling wines.
  • the present inventor has developed a method at industrial scale for preparing cocktails based on sparkling wines.
  • a specific mixture of additives and food colorants is made, which makes said cocktail having a surprisingly visual pearlescent effect, simulating ocean waves, which is extremely attractive for consumption, specially in closed premises with artificial light.
  • cocktails prepared using the method of the present invention keep all the properties of the based sparkling wine.
  • the present invention provides a method for preparation of sparkling wine cocktails comprising the steps of:
  • the based sparkling wine of step a) can be obtained from a production step of a wine with sparkling fermentation, also known as gasified wines of endogenous origin, for example, from the disgorging step mentioned above. Furthermore, said sparkling wine of step a) can be a quiet wine with exogenous gasification, to which more carbonic gas is added in addition to the gas of endogenous origin.
  • the starting material is moved to a new bottle and the method of the present invention is followed.
  • the based sparkling wine is Cava.
  • Food colorants used in step c) of the method of the present invention can be the food colorants mentioned in the European Parliament and Council Directive 94/36/CE, dated Jun. 30, 1994, such as for example, Green S (code E-142), Patent Blue V (code E-131), Brilliant Blue FCF (code E-133), Orange Yellow S (code E-110), black, Beetroot Red (code E-162), or mixtures thereof.
  • the method of the present invention can optionally comprise steps selected from sweetening, flavouring, adding other spirituous liquors, etc.
  • the sweetening step can be carried out using liquid sugar or using any sweetener liquor used in the food industry.
  • flavours can be added to the cocktail prepared according to the method of the present invention.
  • one or more flavours mentioned in Article 1.2(a) of the Council Directive 88/388/CE can be added.
  • any of the spirit drinks complying with the Regulation (EC) No. 110/2008 of the European Parliament and of the Council of 15 Jan. 2008, such as, for example, rum, whiskey, brandy, vodka, gin, anise, creamed Cassis, etc.
  • volume of the based sparkling wine mentioned in the method of the present invention may vary, i.e., if preparation of a greater or lesser volume is desired, proportions mentioned in the method of the present invention should be kept, to achieve the desired technical effect in the prepared cocktail.
  • FIG. 1 is a bottle of the type containing sparkling wines such as Cava or Champagne, containing a cocktail prepared according to the method of the present invention.
  • sparkling wines such as Cava or Champagne
  • a cocktail prepared according to the method of the present invention When the bottle is shaken, different movement effects can be observed inside the bottle, such as an effect similar to ocean waves.
  • Example 1 Preparation of a blue pearl cocktail according to the method of the present invention.
  • a Cava cocktail with a blue pearl colour and with a Curacao liquor flavour was prepared.
  • 8 mg of Brilliant Blue FCF (E-133) are added to 750 ml of Cava at room temperature.
  • 70 mg of food grade titanium dioxide (E-171) were added and further 18 ml of Curaçao liquor were also added.
  • E-171 food grade titanium dioxide
  • Curaçao liquor was also added.
  • Example 2 Preparation of a green pearl cocktail using the method of the present invention.
  • a Cava cocktail with a green pearl colour and with a mint flavour was prepared. 8 mg of Patent Blue V (E-131) were added to 750 ml of Cava at room temperature. Then, 70 mg of food grade titanium dioxide (E-171) were added and further 40 ml of mint flavoured rum were also added. Once the bottle is closed, the mixture was stirred to homogeneity. A cocktail with green pearl colour was obtained. In addition, the prepared cocktail keeps the Cava bouquet with a slight taste to rum with mint.
  • Example 3 Preparation of a red pearl cocktail using the method of the present invention.
  • Example 4 Preparation of a black pearl cocktail using the method of the present invention.

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  • Chemical & Material Sciences (AREA)
  • Organic Chemistry (AREA)
  • Health & Medical Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Genetics & Genomics (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Biochemistry (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Nutrition Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Alcoholic Beverages (AREA)
US15/155,411 2015-05-20 2016-05-16 Process for preparing sparkling wine cocktails Abandoned US20160340627A1 (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
ES201500385A ES2542478B1 (es) 2015-05-20 2015-05-20 Procedimiento de preparación de cócteles de vino espumoso
ES20150000385 2015-05-20

Publications (1)

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US20160340627A1 true US20160340627A1 (en) 2016-11-24

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US15/155,411 Abandoned US20160340627A1 (en) 2015-05-20 2016-05-16 Process for preparing sparkling wine cocktails

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US (1) US20160340627A1 (es)
EP (1) EP3095849A1 (es)
ES (1) ES2542478B1 (es)

Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4504496A (en) * 1977-07-19 1985-03-12 Underberg-Handels Ag. Process for improving the flavor and/or the mousseux of sparkling wines and sparkling wines produced according to said process
EP1123740A1 (en) * 1998-10-19 2001-08-16 Feyje, S.L. Process for grinding noble metals in liquid medium
WO2009001208A1 (en) * 2007-06-28 2008-12-31 Stefano Boido System and process for automatic bottling
US20100006603A1 (en) * 2008-07-08 2010-01-14 Morgan William Weinberg Wine bottle sealing and dispensing device
US20100119667A1 (en) * 2008-11-12 2010-05-13 Anthony Livaich Ready-to-drink alcoholic beverage
US20100260914A1 (en) * 2007-10-25 2010-10-14 Suntory Holdings Limited Method for producing carbonated beverages

Family Cites Families (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS61234773A (ja) * 1985-04-10 1986-10-20 Asahi Breweries Ltd 透明着色雑酒発泡酒の製造方法
DE19728090C1 (de) * 1997-07-02 1998-06-25 Ruedesheimer Weinkellerei Gmbh Verfahren zur Herstellung von Edelmetallpartikeln enthaltenden Getränken, insbesondere Goldsekt und Vorrichtung zur Durchführung des Verfahrens
CN1164726C (zh) * 2001-01-22 2004-09-01 中法合营王朝葡萄酿酒有限公司 一种咖啡型起泡红葡萄酒饮料
DE10204336A1 (de) * 2002-02-01 2003-08-14 Merck Patent Gmbh Verwendung von Mehrschichtpigmenten im Lebensmittel- und Pharmabereich
AT502594A1 (de) * 2002-05-24 2007-04-15 Winzergenossenschaft St Martin Verfahren zur herstellung eines getränkesirups bzw. eines daraus bereiteten erfrischungsgetränkes
US20090269451A1 (en) * 2008-04-24 2009-10-29 Perillo David G Fluorescent liquor and soda coloring composition and production method
FR2948653B1 (fr) * 2009-07-28 2014-05-09 Boisson En Or Procede de fabrication d'une boisson petillante contenant des paillettes d'or
ES2376438B1 (es) * 2012-01-19 2013-01-18 Pedro Edmundo Blanco Guardado Bebida a base de vino espumoso con efecto visual en botella de apariencia sólida con movimiento.
EP2849582B1 (de) * 2012-05-15 2017-08-02 Symrise AG Farbstabile zusammensetzungen mit titandioxid
ES2406392B1 (es) * 2013-04-30 2014-04-11 Finish Second, S.L. Composición aditiva de bebidas con efecto lustre, bebidas que comprenden dicha composición y su método de preparación
DE202013104761U1 (de) * 2013-10-23 2013-12-03 S. Spitz Gmbh Getränk, insbesondere weinhaltiges Mischgetränk

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4504496A (en) * 1977-07-19 1985-03-12 Underberg-Handels Ag. Process for improving the flavor and/or the mousseux of sparkling wines and sparkling wines produced according to said process
EP1123740A1 (en) * 1998-10-19 2001-08-16 Feyje, S.L. Process for grinding noble metals in liquid medium
WO2009001208A1 (en) * 2007-06-28 2008-12-31 Stefano Boido System and process for automatic bottling
US20100260914A1 (en) * 2007-10-25 2010-10-14 Suntory Holdings Limited Method for producing carbonated beverages
US20100006603A1 (en) * 2008-07-08 2010-01-14 Morgan William Weinberg Wine bottle sealing and dispensing device
US20100119667A1 (en) * 2008-11-12 2010-05-13 Anthony Livaich Ready-to-drink alcoholic beverage

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Publication number Publication date
EP3095849A1 (en) 2016-11-23
ES2542478A1 (es) 2015-08-05
ES2542478B1 (es) 2015-11-30

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